WW Healthy Roasted Chicken and Veggies

Ingredients:

• 4 boneless, skinless chicken breasts (you can also use thighs for more flavor, but they may have more points)
• 1 tablespoon olive oil (or use cooking spray to reduce points)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (or use fresh if preferred)
• Salt and pepper, to taste
• 4 medium-sized carrots, peeled and sliced into 1-inch pieces
• 2 cups broccoli florets
• 1 red bell pepper, chopped
• 1 small zucchini, sliced into rounds
• 1 tablespoon balsamic vinegar (optional, for extra flavor)
• 1/2 lemon, sliced (for garnish and added flavor)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Season the Chicken:
   • In a small bowl, mix together the garlic powder, onion powder, thyme, rosemary, salt, and pepper.
   • Rub the chicken breasts with olive oil (or spray them with cooking spray) and season with the spice mixture on both sides.
3. Prepare the Veggies:
   • In a large bowl, toss the carrots, broccoli, red bell pepper, and zucchini with a small amount of olive oil (or cooking spray). Season with a pinch of salt and pepper. You can also drizzle the veggies with balsamic vinegar for added flavor.
4. Arrange on a Baking Sheet:
   • Place the seasoned chicken breasts in the center of a large baking sheet.
   • Arrange the veggies around the chicken, making sure they’re spread out in an even layer for proper roasting.
5. Roast:
   • Roast the chicken and vegetables in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. You can flip the veggies halfway through for even roasting.
6. Serve:
   • Remove from the oven and let the chicken rest for 5 minutes before slicing.
   • Serve the chicken alongside the roasted veggies and garnish with fresh lemon slices or extra herbs if desired.

Enjoy!